✔ Updated · from-scratch seasoning, fixed card amounts + storage tips
My copycat-style Wingstop ranch is a thick, tangy buttermilk ranch dip that clings to wings and fries instead of sliding off. I could honestly eat it with a spoon.
At a glance
The one tip that matters: Chill the ranch for at least an hour before serving. The dried herbs need time to soften, and the dip thickens as it rests.
It takes 10 minutes: whisk a quick blend of dried parsley, dill, chives, garlic and onion into mayonnaise and sour cream, loosen it with buttermilk, then let it chill for an hour so the herbs bloom. Make it as a dip, or thin it with a splash more buttermilk for a salad dressing. One batch makes about 2 cups and keeps for up to a week in the fridge.
Why You'll Love This Ranch
- Thick and dippable, with a tangy buttermilk flavor that stands up to spicy wings.
- No seasoning packet needed: just everyday dried herbs and spices from the pantry.
- Two in one: a thick dip as written, or a pourable salad dressing with a little more buttermilk.
What Makes Wingstop-Style Ranch Different?
Bottled ranch is thin and pourable. The ranch served with wings at Wingstop is a thick, creamy buttermilk dip with plenty of dill and garlic, made to cool down hot wings. This copycat-style recipe keeps the ratio heavy on mayonnaise and adds the buttermilk slowly, so it stays thick enough to cling to a wing.
Making the seasoning from scratch also lets you control the salt and herbs. If you prefer the convenience of a seasoning packet, see the shortcut in the tips below.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use full-fat mayonnaise. It gives the dip its thick, rich body. Light mayo works but makes a thinner, sharper ranch.
- Add the buttermilk gradually. Start with about half and keep whisking until the ranch coats the back of a spoon. Stop there for a dip, or keep going for a dressing.
- Give it time. Dried herbs taste dusty right after mixing. An hour in the fridge, or overnight, is what makes it taste like restaurant ranch. I make mine the night before whenever I can.
- Shortcut option: a 1-ounce packet of dry ranch seasoning mix can replace all the herbs and spices. Skip the extra salt, since packets are already salty.
- No buttermilk? Stir 1 teaspoon of lemon juice into 2/3 cup of milk and let it sit for 5 minutes.
Wingstop Ranch (Copycat Buttermilk Ranch Dip)
16
servings (2 tbsp)10
minutes100
kcal1
hour10
minutesA copycat-style take on Wingstop ranch: a thick, tangy buttermilk ranch dip made from mayonnaise, sour cream and buttermilk seasoned with dried parsley, dill, chives, garlic and onion, then chilled for an hour so the herbs bloom.
Ingredients
- For the Ranch Base
1 cup mayonnaise (full-fat)
1/4 cup sour cream
2/3 cup buttermilk, well shaken (plus more to thin)
1 teaspoon fresh lemon juice or white vinegar
- For the Seasoning
1 teaspoon dried parsley
1/2 teaspoon dried dill
1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon fine salt
1/4 teaspoon black pepper, finely ground
Directions
- Mix
- In a medium bowl, whisk together the dried parsley, dill, chives, garlic powder, onion powder, salt and pepper so the seasoning is evenly blended.
- Add the mayonnaise and sour cream and whisk until smooth and the herbs are evenly distributed.
- Whisk in the buttermilk and lemon juice a little at a time until the ranch is smooth and thick enough to coat a spoon. Add 1 to 2 more tablespoons of buttermilk for a pourable dressing.
- Chill and Serve
- Cover and refrigerate for at least 1 hour, or up to overnight, so the dried herbs soften and the flavor deepens. It thickens as it chills.
- Stir, taste and adjust the salt, then serve cold with wings, fries or vegetable sticks.
Recipe Video
Notes
- There are numerous ways to make this and other variations of ingredients that can work with this. We’ve outlined some of these below.
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Ways to Use Wingstop Ranch
Serve it with homemade wings like our Wingstop lemon pepper wings or Louisiana rub wings, or drizzle it over buffalo ranch fries. It is also a great dip for Wingstop-style fries, pizza crusts and raw vegetables.
- Salad dressing: thin it with 2 to 3 extra tablespoons of buttermilk.
- Sandwiches and wraps: spread it on chicken sandwiches, burgers or wraps.
- Spicy ranch: stir in 1 to 2 teaspoons of hot sauce or a pinch of cayenne.
- More dips: try our Texas Roadhouse ranch, chipotle ranch or Arby's red ranch, and see what to serve with chicken wings.
Storage and Nutrition
Store the ranch in a clean, airtight jar in the fridge for up to 1 week, and always use a clean spoon. Stir before serving, since a little liquid may separate. Freezing is not recommended because the mayonnaise splits when thawed.
Each 2-tablespoon serving has about 100 calories, most of it from fat in the mayonnaise. The recipe is gluten-free as long as your mayonnaise and dried spices are labeled gluten-free.
Frequently Asked Questions
What is Wingstop ranch made of?
Wingstop does not publish its recipe, but its ranch tastes like a thick, herby buttermilk ranch. This copycat-style version gets close with mayonnaise, sour cream and buttermilk seasoned with dried parsley, dill, chives, garlic powder, onion powder, salt and pepper.
Why is Wingstop ranch so thick?
Restaurant-style ranch dips use more mayonnaise and less liquid than bottled dressings. In this recipe, full-fat mayo and a little sour cream make the base, and the buttermilk is added gradually. Chilling for an hour thickens it further.
How many calories are in this homemade Wingstop ranch?
About 100 calories per 2-tablespoon serving, based on full-fat mayonnaise, sour cream and buttermilk. Using light mayonnaise and reduced-fat sour cream brings it down to roughly 50 to 60 calories per serving.
How long does homemade ranch last?
Keep it in an airtight jar in the fridge for up to 1 week, or no later than the earliest use-by date on your buttermilk, sour cream or mayo. Don't leave it at room temperature for more than 2 hours, and don't freeze it, since it separates.
Can I make it with a ranch seasoning packet?
Yes. Replace the dried herbs, garlic powder, onion powder, salt and pepper with one 1-ounce packet of dry ranch seasoning mix. Whisk it into the mayo and sour cream, add the buttermilk and chill for an hour as usual.
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I never tried to make wings but this looks good.
Wonderful looking recipe!
I Love wings. Will be trying this one soon.